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Tomato sauce for beefsteak

A technology of tomato sauce and tomato sauce, applied in application, food preparation, food science, etc., can solve the problems of high water loss rate in cooking, inconvenient cooking, and insufficient freshness, etc., and achieve easy cooking, good flavor, and freshness high effect

Inactive Publication Date: 2015-12-09
上海珍馨化工科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But at present, a major problem in the cooking process of steak is that the tenderness is not enough, and the cooking water loss rate is high.
And home cooking is inconvenient, not easy to season

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0023] Each raw material was weighed according to the weight ratio, and after mixing evenly, the steak tomato sauce of Examples 1-7 was obtained.

[0024] Table 1: Recipe table of tomato sauce for rows Unit: kg

[0025]

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PUM

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Abstract

The invention discloses tomato sauce for a beefsteak. The tomato sauce contains the following ingredients in parts by weight: 10-20 parts of ketchup, 20-30 parts of soybean sauce, 30-50 parts of water, 0.5-1.5 parts of common salt, 0.5-1.5 parts of white granulated sugar, 0.2-0.4 part of five-spice powder, 0.4-0.8 part of monosodium glutamate and 10-20 parts of oyster sauce. After the beefsteak is subjected to sousing pretreatment by using the tomato sauce for the beefsteak, disclosed by the invention, the prepared beefsteak is high in freshness and tenderness, each to cook, fine in taste and good in flavor, can be used for removing offensive smells, can also be used for carrying out coloring, improving freshness and enhancing the flavor and meanwhile is rich in amino acids and vitamins.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a blending material, in particular to a tomato sauce for steak. Background technique [0002] With the continuous acceleration of people's pace of life, the demand for "semi-finished" convenience foods continues to expand. Among them, steak is high in protein and low in fat, especially the composition of amino acids is close to the needs of the human body. It is rich in nutrition and delicious in taste. , The effect of quenching thirst and saliva is widely loved by people. Frozen semi-finished steaks are favored by people for their safety and hygiene, nutrition and health, good freshness and recovery, and convenient storage and eating. [0003] my country's beef industry has broad prospects. According to statistics from the Ministry of Agriculture, my country's total beef output reached 6.132 million tons in 2008, an increase of 19.5% over 2000. Beef production accounts for 8.4...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 王斐芬
Owner 上海珍馨化工科技有限公司
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